Parmesan Crusted Broiled Scallops

1. Place the broiler pan on the second rack position to keep the scallops from burning.

2. Combine the first 4 ingredients and 1/4 teaspoon black pepper in a large ziploc plastic bag.

3. Brush scallops with butter.

4. Add scallops to bag, seal and shake to coat.

5. Place scallops on a broiler pan coated with cooking spray.

6. Broil 10 minutes or until done.

7. Serve with lemon wedges.

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Nutrient	Quantity
Total fats	7.5541 g
Protein	4.8657 g
Carbohydrates	6.4794 g
Energy	106.9895 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0609 g
Water	4.2776 g
Aspartic acid	0.2756 g
Calcium, Ca	109.5607 mg
Lutein + zeaxanthin	320.246 g
Fiber, total dietary	1.7211 g
Fatty acids, total saturated 22:0	0.0003 g
Carotene, beta	343.1335 g
Niacin	1.0065 mg
Vitamin A, RAE	32.6102 g
Arginine	0.4059 g
Riboflavin	0.0898 mg
Tocopherol, beta	0.002 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0026 g
Fatty acids, total saturated 20:1	0.014 g
Glutamic acid	0.6183 g
Sodium, Na	71.119 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0279 g
Total lipid (fat)	7.5541 g
Manganese, Mn	0.2338 mg
Fructose	0.0386 g
Proline	0.1434 g
Fatty acids, total saturated 16:0	0.7206 g
Fatty acids, total saturated 8:0	0.0028 g
Sucrose	0.0047 g
Choline, total	1.5525 mg
Sugars, total	0.1668 g
Serine	0.1543 g
Fatty acids, total saturated 10:0	0.0063 g
Fatty acids, total saturated 18:0	0.3366 g
Vitamin B-6	0.043 mg
Selenium, Se	2.205 g
Ash	1.1981 g
Fatty acids, total saturated 18:1 undifferentiated	2.7675 g
Pantothenic acid	0.1337 mg
Phenylalanine	0.1506 g
Copper, Cu	0.2535 mg
Betaine	0.0408 mg
Thiamin	0.2001 mg
Retinol	1.95 g
Methionine	0.091 g
Iron, Fe	0.9837 mg
Carbohydrate, by difference	6.4794 g
Phosphorus, P	151.8095 mg
Folate, total	22.0077 g
Tocopherol, gamma	0.0405 mg
Fatty acids, total saturated 4:0	0.0081 g
Alanine	0.1507 g
Cholesterol	1 mg
Valine	0.16 g
Fatty acids, total saturated 18:2 undifferentiated	3.1503 g
Glycine	0.193 g
Carotene, alpha	3.4212 g
Glucose (dextrose)	0.0151 g
Fatty acids, total saturated 14:0	0.0444 g
Zinc, Zn	0.9116 mg
Isoleucine	0.1227 g
Tocopherol, delta	0.0014 mg
Fatty acids, total saturated 12:0	0.0074 g
Fatty acids, total polyunsaturated	3.2146 g
Tocotrienol, gamma	0.0005 mg
Leucine	0.2177 g
Tocotrienol, alpha	0.0227 mg
Vitamin A, IU	620.9225 IU
Folate, DFE	22.0077 g
Tryptophan	0.0606 g
Vitamin C, total ascorbic acid	5.0592 mg
Phytosterols	1.1962 mg
Galactose	0.0011 g
Fatty acids, total polyunsaturated 18:1 c	0.0092 g
Fatty acids, total saturated 20:0	0.0003 g
Fatty acids, total saturated 6:0	0.0048 g
Tyrosine	0.1172 g
Vitamin B-12	0.055 g
Vitamin K (phylloquinone)	62.8017 g
Fatty acids, total saturated	1.1811 g
Histidine	0.0823 g
Fatty acids, total monounsaturated	2.8122 g
Threonine	0.1182 g
Folate, food	22.0077 g
Cryptoxanthin, beta	35.5695 g
Vitamin E (alpha-tocopherol)	0.1978 mg
Magnesium, Mg	19.3235 mg
Lysine	0.0966 g
Potassium, K	126.262 mg
Cystine	0.0558 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	1 tablespoon	85.5	3.9285	7.2
Parmesan cheese	1 tablespoon	18.5	2	0.25
Paprika	0.25 teaspoon	1.6215	0.3104	0.0741
Parsley	1 tablespoon	1.368	0.2405	0.03
sea scallop	1.5 1/2	0	0	0
lemon wedge	0	0	0	0
onion melba toast	0.33 cup	0	0	0